Roasted Broccoli and Shallot Delight This vibrant roasted broccoli and shallot salad is packed with flavor and perfect as a side dish or light meal. The combination of roasted vegetables, tangy feta, and crunchy sunflower seeds creates a delightful texture and taste. Ingredients 1 pound fresh broccoli florets, cut into bite-size pieces (about 6½ cups) 4 medium shallots, peeled and quartered 4 tablespoons extra-virgin olive oil, divided 1 teaspoon grated lemon zest 1½ tablespoons lemon juice 1 clove garlic, minced ½ teaspoon dry mustard ¼ teaspoon salt ¼ teaspoon ground pepper ½ cup crumbled feta cheese 2 tablespoons unsalted roasted sunflower seeds 2 tablespoons unsweetened dried cranberries Directions Preheat the oven to 425°F with the rack in the top third position. Place the broccoli and shallots on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, tossing until evenly coated; arrange in an even layer. Roast until the broccoli is bright green and browned in spots, about 18 to 20 minutes. Let cool slightly, about 5 minutes. Meanwhile, whisk together 1 teaspoon of lemon zest, 1½ tablespoons of lemon juice, minced garlic, ½ teaspoon of dry mustard, and ¼ teaspoon each of salt and pepper in a small bowl. While whisking continuously, slowly drizzle in the remaining 3 tablespoons of olive oil until the mixture is emulsified, about 2 to 3 minutes. Transfer the roasted broccoli and shallots to a large bowl. Pour in the vinaigrette and toss well to coat. Sprinkle with ½ cup of crumbled feta cheese, along with 2 tablespoons each of sunflower seeds and dried cranberries.
